These deliciously zesty and sweet eggless lemon brownies have the texture of a brownie but taste like a fudgy lemon blondie! Topped with a simple lemon glaze, you won’t believe these lemon brownies are vegan!

stack of vegan lemon brownies

Tell me about these lemon brownies:

Believe me, I’m always down for a good batch of fudgy vegan brownies. But in the summertime, why not try brownie’s zesty cousin, the lemon brownie?!

These somehow fudge-like, soft, and chewy lemon brownies are like a cross between a brownie, a blondie, and a lemon bar. They’re full of zest while also being perfectly sweet and somehow refreshing. Especially topped with this easy dairy free cream cheese frosting!

lemon brownies sliced on parchment paper

As easy to make as any brownie or cookie bar recipe, these lemon blondies are a delight to eat- and you don’t even need to use any eggs nor dairy!

That’s right- these bars are entirely vegan and dairy free, yet you’d never know. Kinda like my zesty lemon curd sweet rolls (I love a surprise!). Perfect for any summer party, really, or when you have a bag full of lemons and you want something other than lemon loaf cake!

Steps for making vegan lemon brownies:

Like I mentioned before, these vegan lemon brownies are as easy to make as any brownie recipe. So if you’ve done that before, then you’re in tip top shape! Let’s start with an overview:

  1. First, we’ll make the vegan white chocolate ganache: It will split and look grainy- don’t worry!! It still works! Vegan white chocolate acts a bit differently than regular white chocolate with dairy.
  2. Finally, we make the batter: The key here is rubbing the sugar with the lemon zest to release the lemon oils and make the lemon brownies more fragrant. Then we whisk in the remaining liquid ingredients until the sugar dissolves- key to getting that crinkly top, yes even on lemon blondies! Finally, we stir in the white chocolate fudge sauce.
  3. Fold in the flour: You can even add in an extra 1/2 cup of white chocolate chips if desired!
  4. And bake! That’s it! Then we’ll top with a lemon cream cheese frosting once cooled.
make the lemon brownies
lemon brownie batter
lemon brownies before baking
lemon brownies after baking

Can I make these vegan lemon brownies gluten free?

Absolutely! However, I only recommend using a gluten free flour blend, like King Arthur Measure for Measure gluten free flour. It’s the best brand I’ve found to work in this recipe.

sliced vegan lemon brownies

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Soft & Chewy Vegan Lemon Brownies pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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stack of vegan lemon brownies

Soft & Chewy Vegan Lemon Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

These deliciously zesty and sweet eggless lemon brownies have the texture of a brownie but taste like a fudgy lemon blondie! Topped with a dairy free cream cheese icing, you won’t believe these lemon brownies are vegan!

Ingredients

Scale

Vegan Lemon Brownies:

  • 1/2 cup (113 g) vegan butter or coconut oil, melted
  • 6 ounces vegan white chocolate chips
  • 1/3 cup (80 mL) aquafaba or soy milk, room temperature
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (100 g) dairy free yogurt
  • Zest from 2 lemons
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 3/4 cups (220 g) all-purpose flour or gluten free 1:1 baking flour
  • Optional: additional 1/2 cup vegan white chocolate chips

Lemon Glaze:

  • 1 cup (150 g) organic powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. 
  2. Melt the chocolate: Heat the vegan butter until hot in the microwave, then stir in the vegan white chocolate chips until they melt. Set aside.
  3. Make the batter: In a large bowl, rub the sugar and lemon zest together to release the lemon oils. Then add in the aquafaba and mix with a hand mixer on high speed until the sugar is dissolved, about 3 minutes. Then add in the dairy free yogurt, vanilla extract, and sea salt. Mix again until combined.. Then pour in the white chocolate mixture, and mix until combined
  4. Mix in the flour: Add in the flour,  and mix on the lowest speed until the flour is combined into the batter. You can fold an additional 1/2 cup of vegan white chocolate chips in if desired.
  5. Bake: Pour the batter into your prepared baking pan and bake. For a 9×9 pan, you’ll need about 30-32 minutes, for an 8×8 pan, you’ll need about 35-37 minutes. The toothpick should come out clean.
  6. Rest and cool: Allow the lemon brownies to cool in the pan for 30 minutes afterwards.
  7. Frost and enjoy! When the brownies are fully cool, you can glaze! In a bowl, whisk together the powdered sugar and lemon juice. Drizzle and spread onto the cooled brownies. Slice and serve!

Notes

Gluten free: I recommend King Arthur Measure for Measure baking flour. It’s the best!